Spanish Tapas: Garlic Shrimp
There really couldn't be anything easier than this classic Spanish tapas dish of garlic shrimp. It only takes a few minutes to put together and it looks great on display. The nice thing about a tapas-themed party is that all the food is fairly bite-sized, so it a great setup for a heavy hors d'oeuvres buffet. Some other tapas classics are tortilla espanola (potato omelet), bread with tomato and ham, paella, patatas bravas (fried potatoes), and Serrano ham croquettes.
To make the garlic shrimp, you'll need:
- 24 large shrimp (I like a 12-15 count size, but you can do a little smaller)
- 6 slices of bacon, rendered (you just need the fat; use the bacon for another recipe)
- 2-4 tablespoons of butter, as needed
- 3-4 cloves of garlic, minced (use a rasp or microplaner)
- salt, to taste
- chopped parsley for serving
Prepare shrimp—peel and devein and season with a little salt. Set aside. Next, in a large skillet, fry the bacon and render out the fat. Once the bacon is done, remove it and leave the fat in the skillet (use the bacon for another recipe). On medium-low heat, add 2 tablespoons of butter, melt and mix it with the bacon fat. Add half the garlic and saute for 1 minute or until fragrant.
Add the shrimp in batches and pan fry on medium until pink on one side, then flip and repeat, adding in more butter and garlic as needed. Be careful not to overcook the shrimp or they may get rubbery. As shrimp cooks, it becomes less translucent and more opaque white.
When they are done, remove the shrimp and rest them on a separate plate until all two dozen are complete. Place on a serving platter with the tails facing up. Sprinkle with chopped parsley and serve!